Hong Kong Fish In Curry Sauce Food

HONG KONG CURRY FISHBALLS

Steps:

• Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
• Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
• Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
• Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!

HONG KONG FISH IN CURRY SAUCE

Steps:

• In two separate bowls, mix together marinade and flavoring sauce ingredients.
• Cut fillet into 1 1/2 x 1 1/2 inch pieces.
• Dry the fish with a clean kitchen towel, pressing out any excess water.
• Marinate fish for 15 minutes.
• In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• Heat 2 T oil over high heat; stir fry the onions for a few seconds.
• Add the curry powder, potatoes and carrots; stir fry until well-blended.
• Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• Return fish to pan and mix gently.

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Steps:

• In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
• In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
• Steam or saute fish until just done. Do not overcook.
• to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

WOK'S HAPPENING! JIMMY'S KITCHEN HONG KONG STYLE CURRIED FISH

Steps:

• Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes.
• Whilst the fish is being salted, prepare the curry sauce. Heat the sesame oil in a wok or frying pan until hot and then fry the spring onions and garlic for about 1 to 2 minutes. Add the remaining curry sauce ingredients and turn the heat down, allow the sauce to simmer for about 2 to 4 minutes - then check the heat and seasoning and adjust to taste. If the sauce is too thick, add more coconut milk or some water.
• When you are ready to fry the fish, beat the egg in a large bowl, then dip the fish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides.
• Heat up the groundnut oil in a large wok or frying pan until it is hot, and then shallow fry the fish fillets, in batches, until they are golden brown; this takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Drain the cooked fish fillets on kitchen paper.
• To serve, place the freshly fried fish fillets on to a large serving platter or individual plates and pour the hot curry sauce over the top. Garnish with fresh coriander (cilantro) leaves.
• Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.